Chicken Poblano Soup

This comforting Chicken Poblano Soup is packed with bold flavors and heartwarming aromas, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the soup base

2 tablespoons Olive oil Can use avocado oil for a nuttier flavor.
1 small Yellow onion, diced Shallots can be substituted.
2 medium Poblano peppers, diced Green bell peppers can be used for a milder soup.
3 cloves Garlic, minced Can use garlic powder in a pinch.
1 teaspoon Ground cumin Coriander can be used for a different flavor.
1 teaspoon Smoked paprika Regular paprika will work but lacks smokiness.
1 teaspoon Chili powder Adjust based on spice tolerance.
2 tablespoons All-purpose flour Cornstarch can be a gluten-free alternative.
4 cups Chicken broth Vegetable broth is an alternative for vegetarians.
1 can Black beans Kidney beans are a suitable alternative.
1 cup Corn Fresh corn can elevate the dish.
2 cups Shredded rotisserie chicken Any cooked chicken or turkey can work.
1 cup Heavy cream Can replace with coconut milk for a dairy-free option.
1 tablespoon Fresh lime juice Lemon juice can substitute if needed.
Salt and pepper to taste Kosher salt and freshly cracked black pepper

For garnish

2 tablespoons Thinly sliced green onion Chives can be used as an alternative.
1/4 cup Fresh chopped cilantro Flat-leaf parsley is a substitute.

Method

Preparation

Heat the olive oil in a large pot over medium-high heat.
Add the diced onion and peppers along with a pinch of salt and pepper, and cook, stirring frequently, for about 6-8 minutes until softened.
Mix in the minced garlic, cumin, smoked paprika, chili powder, and all-purpose flour. Stir for an additional two minutes to bloom the flavors.
Deglaze the pot with a splash of chicken broth, scraping up the flavorful bits from the bottom.

Cooking

Stir in the black beans, corn, shredded chicken, and remaining chicken broth. Season with salt and pepper.
Cover the pot and bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low or medium-low and let it simmer uncovered for about 10 minutes.
Remove the pot from heat and stir in the heavy cream and a squeeze of fresh lime juice. Taste and adjust seasoning, if needed.

Serving

Garnish with thinly sliced green onions and cilantro, and serve warm.

Notes

For extra smoky flavor, try charring the poblano peppers before dicing. To thicken the soup, simmer uncovered for a few additional minutes. Adding vegetables like zucchini or carrots can enhance nutrition.